Pistachio Pesto



Yes, you read that right! A pesto made with pistachios well, more specifically a supremely delightful Pistachio Paste from Sicily. This recipe is beyond simple and makes the perfect pesto for those who want a creamy and fresh version!

Give it a try!



1/2 cup basil leaves

4 large or 6 medium garlic cloves

1/3 cup shredded romano cheese or parmesan cheese
3 TBS pine nuts
1.5 TBS of our Sicilian Pistachio Paste
2 TBS minced parsley
1/2 teaspoon our cyprus sea salt or sel gris sea salt
1/4 cup plus 1 tbsp. Picual “Oro Bailen” EVOO or Cobrancosa EVOO (use either a mild or medium intensity extra virgin because robust varieties will be too bitter/peppery)


Put basil in a mortar with garlic, romano cheese, pine nuts, parsley, and salt. Pound until smooth, then add olive oil and mix until smooth. Or, whirl all ingredients in a blender.

Enjoy on top of pasta, zucchini pasta (raw), on fish filets or ever to toss a pasta salad!

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